Roasted chicken
Potatoes with Mulukhiyah and Vermicelli Rice
Category
Serving
Cuisine
Roasted chicken is a crowd-pleasing, deliciously familiar main course that’s better enjoyed with a side of golden potatoes and Mulukhiyah, the famous leafy green Middle Eastern specialty that makes everything taste better. A side of vermicelli rice balances the chicken’s unctuous flavors for Iftar that’s fast and easy to put together.
EGP170.00
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Note: For Ramadan menu items 1 order = 2 servings
Ingredients
Boneless chicken/potato
400 grams
Mulukhiyah
200 grams
Vermicelli rice
200 grams
Potato
Mulukhiyah garlic
Ghee
Salt
Black pepper
Directions
Step 1- Gear Up
Preheat your oven at 180 degree Celsius.
Step 2- Bake the Chicken
In the preheated oven, bake the Chicken and vegetables on an oven tray (with Aluminium foil or baking sheet base on the oven tray) for (20) minutes or until fully cooked (tender chicken with white meat inside).
Step 3- Prepare the Mulukhiyah
In a pot over a medium heat, cook the mulukhiyah for (2) minutes, add a pinch of salt and pepper. Remove from the heat and keep warm.
Step 4- Prepare the famous Tasha
On another frying pan, add your ghee and garlic, then sauté for few seconds until the garlic smell is noticeable and the garlic color transforms to dark yellow.
Immediately add the garlic to the pot of the hot mulukhiya and boil for (1) minute over medium heat. Once it starts boiling, turn off the heat and keep warm with a pot cover.
Step 5- Cook the Rice
Cook the rice over medium heat for (1) minute.
Step 6- Serve the Iftar
On the serving bowls and plates, place the rice and top it with the Chicken and vegetables, with the mulukhiya as a side for sharing. Start with the soup.
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EGP170.00